Directions

1Preheat the oven to 400°F. Pierce the sweet potatoes with a fork and roast them on a baking sheet for about an hour. Longer if needed. Let cool.

2While the sweet potatoes cook, render your bacon until crispy. Set aside to drain on paper towels. Crumble. Drain all but a tablespoon of the fat and add the carrots and celery. Sauté until they start to soften, 5 minutes.

3Add the shredded chicken, green chiles and the buffalo sauce to the pan. Let cook on low for a few minutes.

4Slice the sweet potatoes in half (lengthwise) and scoop out as much filling as you want. Leave a little in the bottom and sides.

5Place the chicken mixture into each half and top with shredded cheese.

Nutrition Information

Your game day just got really, really awesome.

Oh hiiii, shredded tender buffalo chicken. Want to hang out with some sautéed carrots and celery? You do? Good.

How 'bout some green chiles to add to the mix? You like it? Good. How about stuffing yo'self into some super soft roasted sweet potato boats? Almost too much to handle? I know. How 'bout topping yo'self with some shredded cheese all broiled up nicely, then adorned so beautifully with bacon, avocado and cilantro? You losing your mind? I know.

Isn't it wonderful?

Okay! Start by roasting some sweet potatoes. Mine went for about an hour and 15 minutes total.

Then you'll gather and chop some simple ingredients. Shredded rotisserie chicken, a carrot, a celery stalk, some buffalo sauce and some Old El Paso green chiles. Boomidy.

Oh! And bacon. You'll render some bacon and then sauté the carrots and celery in a little bit of the bacon fat. Yes that's right, baby.

Then add the chicken, chiles and buffalo sauce! Let her cook for just a little bit.

You'll then slice and scoop out the sweet potato flesh. (<---sorry) And then refill it with the chicken mix! Top with cheese and stick under your broiler for some good times.

There you have it! Garnish with avocado and cilantro and lime juice for extra greatness in your life.